Boil salted water and add your pasta, cooking until al dente for about 8–10 minutes. Drain, saving some pasta water for later.

In a large skillet, heat olive oil over medium heat. Add shrimp seasoned with salt and pepper, cooking until pink and opaque, about 3–4 minutes per side.

Toss in the minced garlic and fresh spinach, sautéing for roughly 1 minute until the spinach wilts.

Lower the heat, then mix in the ricotta and Parmesan cheese, stirring until a creamy sauce forms.

Introduce the drained pasta to the skillet, stirring well to cover in the sauce. Add reserved pasta water if needed.

Drizzle fresh lemon juice over the pasta before serving.